Dynamics model for the thermal performance from a lyophilization process, based on a complete transfer functions matrix
During the beginning of the XX century lyophilization was developed as an alternative technology to extend the storage time for fruit and vegetables or other kind of food; however, the energetic consumption of this technology makes it not an option for common food producers, less over for those one...
محفوظ في:
المؤلفون الرئيسيون: | Rodríguez- Ibarra, Maria Elizabeth, Rodríguez Vázquez, Eloy Edmundo, Arteaga-Martínez, Ana Marell, Narváez-Granados, Samantha Lilia, Zuñiga-Osorio, Helen Janeth, Villasana-Velázquez, Victor Miguel |
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التنسيق: | info:eu-repo/semantics/article |
اللغة: | eng |
منشور في: |
Universidad Autónoma de Baja California
2020
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الموضوعات: | |
الوصول للمادة أونلاين: | https://recit.uabc.mx/index.php/revista/article/view/2ose8 |
الوسوم: |
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